I adopted Maggie of She Let Them Eat Cake for this month’s Adopt a Gluten-Free Blogger. While I’m not much of a baker, it’s a hat Maggie wears well. Her recipe index is full of cookies, bars, and cakes. There are all sorts of sweets to tempt you. Chocolate Chip Cookie Dough Truffles? Or Devil’s Food Cupcakes? She also has quite a list of breads. And not only are all her recipes gluten-free, they’re all dairy-free and egg-free as well.
As delicious as all the cakes and cookies sounded, I choose Carrot Muffins as they seemed like the perfect fall treat.
Since the recipe is egg-free, it calls for egg replacer. We don’t keep any around since we do use eggs, but in the spirit of staying true to Maggie’s recipe I used a “flaxseed egg” of 2 tablespoons of ground flax seeds mixed with 1/3 cup of hot water. (I was working on the assumption that the egg replacer replaced two eggs, however it could be it was just supposed to be one.) We did use both sugar and agave nectar, instead of straight sugar. I might try making them again and substituting in some molasses. For the 3 cups of flour, I used: 1 cup sorghum flour, 1 cup tapioca starch, 1/2 cup almond meal, and 1/2 cup brown rice flour. I used regular-sized muffin tins, and ended up with 18 muffins.
The muffins reminded me a lot of carrot cake. They were sweet and moist, with just the right amount of cinnamon spice. They’d be perfect with some hot cider, although I enjoyed mine with pumpkin spiced coffee and a smear of sour cream. (A bit odd perhaps, but the tanginess plays off of the sweetness nicely.)
If you’re ready to make your own batch, head over to Maggie’s site to get the recipe.